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A jar of hot honey with red chile pepper and chile flakes, and honey dipper.
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Hot Honey Recipe

Sweet, spicy, and just tangy enough, this easy hot honey is a simple condiment that instantly wakes up pizza, chicken, roasted vegetables, cheese boards, biscuits, and more. Make it mild or fiery depending on how much chile heat you love.
Prep Time5 minutes
Steep time10 minutes
Total Time15 minutes
Course: condiment
Servings: 20 1 Tablespoon each
Calories: 69kcal
Author: Sally Cameron

Ingredients

  • 1 pound honey of choice about 1 ⅓ cups
  • 1 -2 teaspoons red pepper flakes go easy they get hot
  • 1 small fresh chile thinly sliced, see notes below
  • 1-2 teaspoons apple cider vinegar
  • 1 pinch fine sea salt

Options

  • 1 wide strip of orange zest
  • 1 pinch smoked paprika

Instructions

Heat the honey

  • Add the honey, red pepper flakes, and fresh chile, if using, to a small saucepan. Warm gently over low heat for 5 minutes, stirring occasionally. Do not boil.

Infuse for flavor

  • Let the honey infuse 15–20 minutes for mild heat, or up to 30 minutes for more warmth. Taste before straining. For extra heat, add more red pepper flakes, use a hotter chile, infuse longer, or leave some flakes in the jar.
    Stir in the apple cider vinegar and salt. Strain for a smooth hot honey, or skip straining and leave the chile flakes in for more heat, intensity, and texture.

How to store hot honey

  • Store hot honey in a clean glass jar with a tight-fitting lid at room temperature for up to 3 months. Keep it in a cool, dark pantry or cupboard, away from heat and direct sunlight.
    If you used fresh or dried chile, pull them out before storing for best quality and food safety. The honey may thicken or crystallize over time; gently warm the jar in a bowl of warm water and stir until smooth.

Notes

Chile notes - 
Fresh chile is optional and adds color and fresh chile flavor. Fresno chiles are a nice choice for moderate heat and red color; Jalapeños work too, especially if Fresno chiles are unavailable. For milder hot honey, use just a few thin slices and remove the seeds and membranes. Serranos are hotter, so use sparingly. In the photo I used a red Holland pepper. 
Dried chile is another option, adding extra flavor and color. Use 1 small dried chile such as chile de árbol for more heat, or a small torn piece of a larger dried chile such as guajillo or ancho. Shake the seeds out of dried chiles before adding
 

Nutrition

Calories: 69kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg